INGREDIENTS
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8 cups organic old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
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3 cups Forest Berry trail mix (Whole Foods)
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1 cup organic salted mixed nuts, chopped (nuts.com)
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can chop by hand or pulse in a food processor
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¾ cup melted coconut oil and ¼ cup macadamia nut oil
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3 oz organic pomegranate syrup (Just Syrup)
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2 teaspoon vanilla extract
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1 teaspoon green leaf stevia
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4 teaspoon pumpkin pie spice
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2 teaspoons fine-grain sea salt
INSTRUCTIONS
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Preheat oven to 350 degrees Fahrenheit and line 2 large, rimmed baking sheets with parchment paper.
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In a large mixing bowl, combine the dry ingredients. Divide dry ingredients and save ½ to bake at another time in a glass container or jar.
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Mix together oils, syrup, vanilla, stevia, salt, and pumpkin pie spice.
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Pour wet ingredient mixture over unsaved dry mixture.
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Toss well, until every oat and nut is lightly coated. Pour the granola onto your prepared pans and use a large spoon to spread it in a thin even layer.
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Bake until lightly golden, about 22 to 26 minutes, stirring halfway. The granola will further crisp up as it cools.
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Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks or stir it around with a spoon if you don’t want extra-clumpy granola.
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Store the granola in an airtight container at room temperature, or in a sealed glass jar in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
*For the second half of the dry mixture, follow steps 3-8 using the same amount of seasoning, oils, and syrup as the first half.
